Category Archives: Pasta Dishes

Cheese Dishes, Low Brow Treats, Main Courses, Meat Dishes, Pasta Dishes, Recipes

Spicy Mac with Chorizo and Jack

So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version.  Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.  If you like things hotter than hot, use a hefty pinch of cayenne pepper when making your cheese sauce.  Or dice a little chopped jalapeno into the mix as you saute the veggies.  I use mexican-style smoked chorizo for this, but you can also crumble and brown fresh chorizo, or dice a nice andouille sausage as well.  The choice is yours, dolls.

Spicy Mac and Cheese with Chorizo and Jack © Spice or Die

The bechamel for the macaroni and cheese is similar to most of the other versions I’ve posted, with the exception of the milk.  Here I use canned, evaporated milk of the fat-free variety, which provides lovely creaminess with half the fat.  Another variation is that in most of my mac and cheese recipes, I bake the entire thing after saucing.  This version is actually perfectly lovely unbaked and topped with a smattering of sliced scallions.  It’s excellent weekday eating – heck, you could even replace the chorizo for browned ground beef for truly the best Hamburger Helper you may ever have on this green earth.  Given that actual Hamburger Helper is abysmal, this isn’t much of a challenge.  Cook on!

Spicy Mac with Chorizo and Jack

1 lb of elbow macaroni
1/2 c. of chopped piquillo peppers (roasted reds are fine)
2 tbs. of onion, finely chopped
1 lb. of smoked chorizo, diced
3 c. of evaporated milk
4 tbs. of butter
4 tbs. of flour
1/4 tsp. of black pepper
1 tsp. of mustard
3/4 tsp. of garlic powder
3/4 tsp. of salt
1 c. of sharp cheddar cheese, shredded
4 c. of pepper jack, shredded

Preheat oven to 400°. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain.

While pasta is boiling, make your sauce. In a large sized pot, melt your butter on medium heat. Add the onion and cook until translucent.  Add the piquillo peppers and stir. Whisk the flour into the butter to form a smooth paste.  Slowly add the milk in a steady stream, whisking the whole time to prevent lumps. Add the salt, black pepper, mustard and garlic powder. Turn up heat and continue whisking until sauce thickens. Turn off the heat and add the cheese, whisking until melted.  Stir in diced chorizo and taste for spice.  Add cayenne pepper or hot sauce to taste.

Toss macaroni and sauce in a large bowl. Let sit for 4-5 minutes and then serve.

Baked Goods, Cheese Dishes, Low Brow Treats, Main Courses, Pasta Dishes, Recipes, Vegetarian Dishes

Southern-Style Mac and Cheese

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I grew up below the Mason-Dixon line, which often manifests itself in my love of good, Southern cooking and a tendency to say “y’all” when I get angry or excited.  As such, on occasion you can find me whipping up dishes that get a low brow reputation, but are truly high in deliciousity.  And/or high in calories, but whatever to that.  The hardest decision one should have to make when tucking into comfort food is whether the Country Fried Steak should come with scrambled eggs and grits or mashed potatoes and corn.

Southern-Style Mac and Cheese © Spice or Die

Down south mac and cheese is all about the simple ingredients – no artisan cheese blends here.  Just straight cheddar, jack and velveeta to round things out.  The recipe is similar in preparation to my classic (more upscale) baked mac and cheese, with the exception of the velveeta to round out the sauce.  The pasta softens right up in the bubbly, creamy goodness and comes out so gorgeous, Aretha Franklin herself would sing bars of joy over a bite or two.  And I don’t just say that because we used to share the same last name…

Southern-Style Mac and Cheese

1 lb. of elbow macaroni
4 tbs. of butter
4 tbs. of flour
1 grated shallot, juices and all
4 c. of whole milk
2 tsp. of salt
1/8 tsp. of paprika
1/4 tsp. of black pepper
1/8 tsp. of white pepper
2 tsp. of worchestershire sauce
1 tsp. of deli mustard
pinch of cayenne pepper
10 oz. of velveeta, cubed
2 c. of sharp cheddar, shredded
2 c. of colby jack, shredded
1/2 c. of plain bread crumbs
1/4 tsp. of paprika
1/4 tsp. of black pepper
1/4 tsp. of garlic powder

Preheat oven to 400°. Bring a large pot of salted water to a boil. Cook pasta until al dente and drain.

While pasta is boiling, make your sauce. In a large sized pot, melt your butter on medium-low heat. Add the grated shallot and stir. Whisk the flour into the butter to form a smooth paste.  Add the cubes of velveeta and allow to melt.  Slowly add the milk in a steady stream, whisking the whole time to prevent lumps. Add the salt, paprika, black pepper, white pepper, worchestershire sauce, mustard and cayenne. Turn up heat and continue whisking until sauce thickens. Turn off the heat and add the 2 c. of cheese and whisk until melted.

Dump macaroni into a buttered 13x9x2 inch pan, pour the sauce over the pasta and stir.  Bake in the oven for 15 minutes. In a small bowl, mix the 2 cups of colby jack, panko, paprika, black pepper and garlic powder. Top the macaroni with the cheese mixture. Turn the oven up to 500° and bake for another 5 minutes or until the top is bubbly and golden. Let sit for 4-5 minutes and then serve.

Main Courses, Pasta Dishes, Recipes, Seafood Dishes

Poor Man’s Linguine with Clams

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Despite all of my champagne wishes and caviar dreams, I am no Warren Buffett when it comes to grocery shopping.  Or I should say that I have no Buffett budget, given that the man eats a DQ cheeseburger and a cherry coke every night.  Though I am such an ingredient purist time in and time out, occasionally, I make an exception or two.  One example would be in this recipe that uses *gasp* canned clams!

Linguine with White Clam Sauce © Spice or Die

Don’t give up on me just yet.  I love love love Linguine alle Vongole, or linguine with white clam sauce.  I crave it and when I do, I want it ASAP.  And yet, I don’t have the time or money to go clamming every time I have a hankering for some goodness.  And so I have created this version over the years that is an altered version of my Dad’s recipe.  The sentiment is still the same, however – you take a jar of white clam sauce, add an excessive amount of red pepper for heat and extra canned clams for awesomeness, and you serve atop boxed linguine.  You can scoff, but it beats the hell out of spending $20 on the clams alone, and all of the ingredients are readily available in your pantry and fridge.  No shame in my game. Continue reading Poor Man’s Linguine with Clams →

Main Courses, Meat Dishes, Pasta Dishes, Recipes, Salads

Simple Pasta Salad with Roasted Peppers, Ham and Peas

When I teach web and print design, I always talk about KISS – keep it simple, stupid. I think that some of the finest recipes are those that follow the same ideal.  You don’t need a lot of garbage amassed in a pot to make deliciousness – just a few choice ingredients well played off of each other and you are done.  Even better, with these few components in action, chances are you won’t have to do a whole lot of cooking.

Simple Pasta Salad with Roasted Peppers, Ham and Peas © Spice or Die

My sister Lexi refuses to eat mayo based cold salads, or as she likes to say, questionable sauces.  This recipe is anything but questionable – the familiar flavors of rosemary, mustard and ham elevate this pasta salad to another level, giving savory zing to where else there might be bland mayo.  You’ve got roasted peppers and peas for both sweetness and color, and a few choice spices to round things out.  Done and done.   This is my ultimate make on a Sunday and leisurely eat throughout the week kind of recipe – it keeps well, is portable, and works as lunch, dinner, side dish, late night bite, or a way to extend a meal with impromptu guests.

I use ham because I love the taste with the rosemary, but vegetarians can leave it out for an equally delicious salad.  Also worth trying is cooled, poached chicken in place of the ham.  You can follow the recipe for preparing the chicken on my recipe for Chicken Salad.

Simple Pasta Salad with Roasted Peppers, Ham and Peas

1/2 c. of low-fat or fat-free mayo
2 tbs. of dijon mustard
1 tbs. of chopped rosemary
1/4 c. of roasted red peppers, diced
1 c. of frozen peas
1 1/2 c. of diced ham
1/4 tsp. of black pepper
1 tsp. of salt
pinch of paprika
1 lbs. of pasta (penne, farfalle, orechiete, whatever you have around)

Bring a pot of heavily salted water to a boil.  When the water comes to a boil, add pasta and cook.  In the last 4 minutes of cooking time, add peas to the pasta water.  Drain pasta and peas and cool under running water.

Add rosemary, roasted red peppers, ham, black pepper, salt and paprika to a large bowl.  Dump in pasta and peas and stir.  Add the mayo and dijon and stir.  Refrigerate and then eat at your leisure.

Main Courses, Meat Dishes, Pasta Dishes, Recipes

Pastitsio

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Pastitsio is often referred to as the Greek answer to lasagna, but I think that it’s selling it quite short.  The rich lamb sauce is more than a simple bolognese, and gains character from cinnamon and cloves.  Mozzarella and ricotta aren’t to be found here, as the entire mixture is cradled by a luxe bechamel enriched with egg yolks and feta cheese.  I think that the lasagna reference must have come from folks who didn’t have a culinary context for the dish, but I say why categorize?  Can’t pastitsio just be pastitsio?

Back when I was little, summertime meant a trip to the Greek festivals held by the Orthodox churches in the DC Metro area.  I believe that our favorite was in Maryland, where a church hall was taken over by dozens of old ladies doling out massive portions of what must have been secret family recipes.  I can be sure that there must have been arguments over who had the best recipes and which versions would be made for the festivals.  No matter – I never had a bad meal.  The rundown was that you hopped in line and pointed to whatever you wanted to eat copious amounts of – moussaka, tender roasted lamb, lemony potatoes and oven braised green beans.  I’m sure there was salad.  I’m sure there were even other cooked treats.  I barely made it past the pastitsio – a heaping of blubbery noodles in a delicately spiced sauce, almost too heavy to carry.  We would tote the styrofoam containers outside to the picnic tables and attempt to conquer the Joey Chestnut-sized portions.  You almost wanted to scream “Release the kraken!”  (Haha, Mom, that was for you…) Continue reading Pastitsio →

Main Courses, Meat Dishes, Pasta Dishes, Recipes

Braised Short Rib and Crimini Ragu with Pappardelle

Good things come to those who wait, and baby, these marbled short ribs in a meltingly rich ragu are worth it.  This recipe came about as an alternative to my dream lunch (yep, you read correctly when I said lunch) back when I was studying photography in Italy.  Our class lived in a sleepy town called Orvieto, nestled about 2 hours between Rome and Florence.  In the heart of Tuscany, Orvieto’s culinary acclaim was rooted in black truffles, a crisp white wine called Orvieto Classico, and wild boar.  The latter was an absolute mind-blower for me – in this country, pork has been raised to be so very lean, it’s been genetically altered into flavorlessness.  People then swoon over Berkshire pork anything because they are harkening this atavistic longing for a time when pork tasted flavorful and rich.  Not the dry, chewy garbage that we see all the time.

 

My first taste of wild boar was a forkful off my friend Michelle’s plate – she had a hankering for pappardelle, whilst I had never even heard of it until then.  The wide, eggy noodles, like halved lasagna sheets without the crinkles, weren’t as widely available in the states yet.  To me, at the time, they were a revelation, and when I eat them now (either made from scratch or picked up at Trader Joe’s), I look back to that first taste with fondness.  Topping the tangle of noodles was a luscious ragu of wild boar (called “cinghiale” in Italian) – savory, sweet and robust, this was like no pork that we had back home.  I was in love.

Braised Short Rib and Crimini Ragu with Pappardelle © Spice or Die

Although, as I mentioned before, pappardelle is an easy score, the wild boar is none to be found.  Though the ragu can easily me made with thick cut loin chops or even pork shoulder, I change the protein to beef and lovingly braise short ribs in stock, veggies and spices.  It takes time, but is really no work at all – one of those “set it and forget it moments”…sorry Ron Popeil.  This is better than anything made in your rotisserie grill.

Braised Short Rib and Crimini Ragu with Pappardelle

3 tbs. of olive oil
2 lbs of short ribs
1 tsp. of black pepper
2 tsp. of kosher salt
1 lb. of cremini mushrooms
2 bay leaves
1 stalk of celery, diced
1 carrot, diced
2 cloves of garlic, chopped
1 small onion, diced
1 c. of red wine
2 tbs. of thyme, chopped
28 oz. of tomatoes
4 c. of beef stock
6 c. of water
1 can of tomato paste
2 tbs. of butter
2 tbs. of flour

1 lbs. of dried pappardelle (or your favorite long pasta)
3 tbs. of butter
3 cl. of garlic, chopped
2 tbs. of fresh thyme leaves, chopped
1 tsp. of crushed red pepper

In a large dutch oven, heat the oil.  Cut your short ribs into meaty, one-inch cubes and liberally salt and pepper.  Fry in batches in the dutch oven until very well browned on all sides.  Remove with a slotted spoon and set aside.

Add the 1 tbs. of oil to the pan and add the mushrooms, making sure not to crowd the pan too much.  Stir infrequently, allowing mushrooms to brown and show lovely color.  Remove with the slotted spoon and add to the beef cubes.

Add your carrots, celery and onion to the dutch oven.  Cook until translucent and then add the garlic.  Continue cooking until fragrant – about a minute.  Pour in the cup of wine to deglaze the pan,  scraping up any browned bits on the bottom of the dutch oven.  Add your tomatoes and stock to the pot and stir.

Simmer for 2 1/2 hours, adding water in 2 cup increments every 45 minutes.  When the short ribs are fall-apart tender and the sauce has reduced for the last time, use a slotted spoon to remove the meat from the pot.  In a separate sauce pot, melt your butter and then whisk in your flour.  Cook for a minute and then whisk in the tomato paste.  Pour all of the stew liquid into the pot with the tomato-butter-flour roux, whisking the entire time to prevent lumps.  Your sauce should be shimmering and creamy at this point.  Return the meat to the sauce, mashing it a bit to allow it to fall apart in the sauce.

Bring a large pot of salted water to a boil and drop in your pappardelle.  Cook until al dente and then drain, making sure to reserve a cup of the cooking liquid.

While the pasta is cooking, in another small saucepan, melt the three tablespoons of butter.  Add the garlic, thyme and red pepper at the very last minute, allowing it to barely cook in the hot butter.

When the pasta is done, take out a skillet (lots of pans, I know) and turn it on high.  Plunk in 1 tablespoon of the butter-garlic mixture, the pappardelle and two ladlefuls of the sauce from the ragu.  Add the cooking water as necessary to loosen up the sauce until the pasta is glossy and the sauce adheres to the noodles.

To serve, place a tangle of pappardelle in a bowl and top with a few large spoonfuls of ragu, making sure to get good amounts of short ribs and crimini on the plate.  Drizzle a little of the garlic butter on the top and mangia bene!

Easy to Prepare, Pasta Dishes, Recipes, Salads, Vegetarian Dishes

Greek Pasta Salad

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You Feta Believe It!

I’ve always been iffy about potlucks – while you get a lot of really excellent homemade treats from fellow cheffies, you always run the risk of tasting something god awful (or more likely, something that’s passable that you know that you could make better).  As such, I’m always juiced for recipes that are killers at parties – I won’t be subjecting others to questionable dishes, and if all is bad, I can just make a meal out of a little more of what I’ve brought.  It’s also a good trick for those with dietary restrictions – if you can’t trust others to feed you properly, bring food that will fit the bill.

Greek Pasta Salad © Spice or Die

I like this pasta salad because it’s made from simple ingredients that most people love, and the flavors are bright and tasty.  Nothing strange here – just crisp veggies and curly pasta sopping up lemony vinaigrette.  The whole mess gets an added treat from crumbles of feta and salty olives.  It’s so friggin’ simple, you’ll want to have some on hand in the fridge for an easy side dish on days when it’s too hot to turn on the oven. Continue reading Greek Pasta Salad →

Cheese Dishes, Low Brow Treats, Main Courses, Pasta Dishes, Recipes, Vegetarian Dishes

Classic Mac and Cheese

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Melt My Heart

Classic mac and cheese has to be in the pantheon of ultimate comfort foods.  Of the folks that deign to make their own from scratch, they each seem to have their own secret recipe that is tailored to their unique tastes.  Mine is a perfect reflection of my love of spice and texture – I give the sauce heat with a slew of different piquant ingredients, and add crunch with a lovely dose of panko (japanese bread crumbs).  It’s some majesty.

Classic Mac and Cheese © Spice or Die

There are two schools of homemade mac and cheese recipes – one where the sauce is made from a cooked bechamel, and the other which is made from an uncooked custard of eggs and cream that form a sauce upon baking.  I’m in the bechamel school – it’s how I learned to make it from my mom, and we all know that mama is always right.  If you’ve never made a bechamel before, it’s an incredibly simple and versatile sauce that you’ll be happy to have in your culinary repertoire.  I make my bechamel extra savory with a secret ingredient – grated onion.  The bits of onion, cut with a box grater on the fine setting, manage to melt into the sauce, imparting flavor without you tasting distinct bits of onion.  Secret ingredients should be just that – a secret.

This mac and cheese is interesting as leftovers – the sauce turns into a solid custard, which is deliciously guilty when eaten cold.  It’s incredibly easy to cut into squares, which is why I can image Paula Deen (who just so happens to be in the egg custard school of mac and cheese) has fun breading and deep frying chunks of leftover mac and cheese.  I personally don’t do this, but I won’t look at you funny if you decide to give it a try.  Comfort food should do what you will it to, and if you want to deep fry, there’s no time better than the present.

For my darling vegan friends, I have perfected the most luscious version of this recipe with absolutely no dairy.  I’ll post it as soon as I make a batch and snap some pics.

Classic Mac and Cheese

1 lb. of elbow macaroni
4 tbs. of butter
4 tbs. of flour
1/4 c. of grated onion, juices and all
4 c. of milk
2 tsp. of salt
1/8 tsp. of paprika
1/4 tsp. of black pepper
1/8 tsp. of white pepper
2 tsp. of worchestershire sauce
2 tsp. of deli mustard
pinch of cayenne pepper
4 c. of extra sharp cheddar, shredded
2 c. of colby jack, shredded
1/2 c. of panko bread crumbs (or plain bread crumbs)
1/4 tsp. of paprika
1/4 tsp. of black pepper
2 tbs. of grated parmasean

Preheat oven to 400°.  Bring a large pot of salted water to a boil.  Cook pasta until al dente and drain.

While pasta is boiling, make your sauce.  In a large sized pot, melt your butter on medium-low heat.  Whisk the flour into the butter to form a smooth paste.  Add the grated onion and stir.  Slowly add the milk in a steady stream, whisking the whole time to prevent lumps.  Add the salt, paprika, black pepper, white pepper, worchestershire sauce, mustard and cayenne.  Turn up heat and continue whisking until sauce thickens.  Turn off the heat and add the 4 c. of cheese and whisk until melted.

Dump macaroni into the pot with the sauce and stir.  Pour out macaroni and sauce into a buttered dish.  In a small bowl, mix the 2 cups of colby jack, panko, paprika, black pepper and parmasean.  Top the macaroni with the cheese mixture.  Bake in the oven for 10 minutes or until the top is bubbly and golden.  Let sit for 4-5 minutes and then serve.

Low Brow Treats, Main Courses, Meat Dishes, Pasta Dishes, Recipes, Soups and Stews

Cincinnati Style Chili Mac

aka The Championship Chili

The zesty cousin of red-hot Texas chili, this Cincinnati style chili mac has a whole lot of soul in the form of a long line of herbs and spices.  Originally perfected by Greek immigrants, this slow-cooked, saucy treat is known for its long list of seemingly unusual ingredients.  In addition, the chili is traditionally served without beans and over spaghetti – you’ll see when you make this chili that it actually cooks up like a bolognese.

I first became familiar with it via the DC restaurant, Hard Times Cafe, where the chili is served in “ways”.  Starting with your basic chili, each additional topping is considered a way – so two-way is spaghetti and chili, three-way is spaghetti, chili and cheese, four-way is spaghetti, chili, cheese and onions, and five-way is all of the above plus pink beans. Continue reading Cincinnati Style Chili Mac →

Easy to Prepare, Main Courses, Meat Dishes, Pasta Dishes, Recipes

Weekday Lasagna

Time is On Your Side. Yes, it is.

My grandmother (Vo, if you’ve not pieced that bit of info together yet) makes a lasagna that takes a good two days to cook.  San Marzano tomatoes are gently simmered with tender cuts of pork, italian sausage and homemade meatballs.  My family has been know to ration portions of the dish for fear that it’ll be months (nay, full years) before they’ll be in the right place at the right time and lucky enough to snag a bite.  Men have been known to stab each other with forks for a helping. Continue reading Weekday Lasagna →